ENLIGHTENED DINING: THE EPIPHANY OF FOOD
Olawunmi ObisesanApril 22, 2011
PowerPoint Presentation for Stakeholders.
Introduction
Presentation Goalo Educateo Empower
Stakeholderso Governmento Restaurateurso General Public
Why is Disclosure Important?
Consumer’s right Health benefits Preventive measures
Adverse Effects of Unhealthy Nutrition: Chronic Diseases
Obesity Diabetes Hypertension Strokes Cancer
Obesity
Definitiono Excess fat
Statisticso 1/3 obese population (4)o 300,000 annual death (12)
Economic Burdeno 70 million dollars annually (10)
Prevention and Controlo Calorie controlo Portion controlo Exercise
ReferencesDiez & Hunter (2009) (4)Schneiderman, Speers, Silvav, Tomes, & Gentry (2001) (10)Weisberg (2002) (12)
Diabetes
Definitiono Poor insulin control
Statisticso 25.8 million affected o 7th leading cause of death
Economic burdeno $174 billion annually
Prevention and Control Glucose monitoring Calorie control
Reference: United States Department of Health and Human Services. (n.d.)
Hypertension
Definition High blood pressure
Statisticso Affects 31.3% adults o 326,000 deaths (2006)
Economic Burdeno $76.6 billion (2006)
Prevention and Controlo Sodium reductiono Healthier eating
Reference Centers for Disease Control and Prevention. (2011).
Certain Cancers
Definitiono Malignant growth
Statisticso 23.2% death (8)o 2nd most common cause of death (1)
Economic Burdeno $228.1 billion annually (1)
Prevention and Controlo Eat healthyo General precautions
ReferenceAmerican Cancer Society(2009) (1) National Cancer Institute (2004) (8)
Coronary Heart Disease
Definitiono Narrowing of heart vessels
Statisticso 425,425 deaths o 17,600,000 affected
Prevention and Controlo Eat healthier o Reduce fatty foodo Medication
Reference American Heart Association (2011)
ExamplesFOOD TYPE SERVING
SIZECALORIES CALORIES
FROM FATCARBS CHOLESTE
ROLSODIUM
Burger 7.2 oz 460 220 37 70 720
Premium GrilledChicken ClassicSandwich
8OZ 420 90 51 70 1190
Apple Pecan Chicken Salad
15.3oz 580 240 50 110 1590
Baja Salad 20.4oz 740 420 49 95 1990
Ham burgers 9.3oz 550 250 44 95 1280
PremiumSouthwest Saladwith GrilledChicken
12.3 OZ 320 80 30 70 960
Source: McDonaldsWendy’s
Examples
FOOD TYPE CALORIES CALORIES FROM FAT (g)
CARB(g)S CHOLESTEROL (mg)
SODIUM (mg)
Salmon 417.2 27.2 1.6 114.9 560.6
Fresh Seasonal Veggies
108.2 6.8 10.7 0.1 193.4
Prime rib 537.2 44.9 1.7 122.7 888.3
Sweet potato 592.5 20.7 98.6 0 332.8
Chicken Caesar Salad
1029.8 64.9 25.5 202.9 1772.4
Drinks Varies from 120 – 600 calories
varies
Source: Outback Steakhouse
Added Benefits
o Consumer allergy awarenesso Knowledge of healthier optionso Happier and healthier customerso Less health expenditure
Regulations and Policies
Policieso FDA’s proposalo Affordable care act of 2010 o LEAN act
ReferencesFood and Drug Agency (2010) (5)Food and Drug Agency (2011) (6)
So what next?
Responsibility of stakeholderso Regulateo Informo Empower
Conclusion
It is overall beneficial to everybody.
Online Restaurant Nutritional Information Resources
McDonalds Nutritional Page. Retrieved from http://nutrition.mcdonalds.com/nutritionexchange/nutritionfacts.pdf Outback Steakhouse Nutritional Page. Retrieved from http://www.outback.com/menu/nutritionselection.aspxWendy’s Nutritional Page. Retrieved from http://www.wendys.com/food/NutritionLanding.jsp
References
1. American Cancer Society (2009). Economic Impact of Cancer. Retrieved from http://www.cancer.org/cancer/cancerbasics/economic-impact-of-cancer
2. American Heart Association. (2011). Cardiovascular Disease Statistics. Retrieved from http://www.americanheart.org/presenter.jhtml?identifier=4478
3. Centers for Disease Control and Prevention. (2011). High Blood Pressure Facts. Retrieved from http://www.cdc.gov/ bloodpressure/facts.htm4. Dietz,W. H. & Hunter, A.S. (2009) Legal Preparedness for Obesity Prevention and Control: The Public Health Framework for Action. Journal of Law, Medicine &
Ethics. Retrieved from Walden University Library CINAHL database 5. Food and Drug Agency. (2010). Guidance for Industry: Questions and Answers Regarding the Effect of Section 4205 of the Patient Protection and Affordable Care
Act of 2010 on State and Local Menu and Vending Machine Labeling Laws. Retrieved from
http://www.fda.gov/food/guidancecomplianceregulatoryinformation/guidancedocuments/foodlabelingnutrition/ucm223408.ht6. Food and Drug Agency. (2011). FDA proposes draft menu and vending machine labeling requirements, invites public to comment on proposals. Retrieved from http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm249471.htm7. Goldstein, H. (2009). Translating Research into Public Policy. Journal of Public Health Policy (2009) 30, S16–S20. doi:10.1057/jphp.2008.49. Retrieved from the
Walden library CINAHL database.
8. National Association of Restaurants.(2010). Restaurant Industry Outlook Brightens in 2010 as Sales, Economy Are Expected to Improve. Retrieved from http://www.restaurant.org/pressroom/pressrelease/?ID=18799. National Cancer Institute. (2004). Obesity and Cancer: Questions and Answers. Retrieved from http://www.cancer.gov/cancertopics/factsheet/Risk/obesity10. Schneiderman,N., Speers, M., Silvav,J., Tomes,H., &Gentry,J. (2001). Integrating Behavioral and Social Sciences with Public Health. American Psychological Association, Washington D.C.11. United States Department of Health and Human Services. (n.d.). The Facts About Diabetes: A Leading Cause of Death in the U.S. Retrieved from http://www.ndep.nih.gov/diabetes-facts/index.aspx
12. Weisberg, S. (2002). Societal Change to Prevent Obesity. Medical Students Journal of Medical Association, November 6, 2002—Vol 288, No. 17. Retrieved from jama.ama-assn.org